Easy One-pan Shrimp Scampi Recipe

There's nothing quite like the sizzling sound of shrimp hitting a hot pan, especially when it's for a quick and comforting dinner like this Easy One-Pan Shrimp Scampi. With buttery garlic sauce, a splash of lemon, and a hint of white wine, this dish is bursting with flavor — and the best part? It all comes together in one pan, making cleanup a breeze.

I remember the first time I tried to replicate shrimp scampi at home. I was craving something restaurant-worthy but didn’t want to spend all night in the kitchen. After a few tweaks and trial runs, I landed on this version that’s not only fuss-free but also packed with bright, bold flavors. It’s now a regular in our dinner rotation, especially on busy weeknights.

Let’s dive into why this one-pan wonder deserves a spot in your weekly meal plan.

Why You'll Love This Easy One-Pan Shrimp Scampi Recipe

Get ready to fall in love with a dinner that’s as impressive as it is effortless. This shrimp scampi isn’t just a treat for your taste buds — it’s a lifesaver when time is short and hunger is high.

First off, this recipe is incredibly quick. You can have it on the table in just 20 minutes, start to finish. That includes prep, cooking, and a minute or two to bask in how amazing your kitchen smells. It’s the kind of meal you can whip up after a long day without even thinking twice.

It’s also easy enough for beginners, but feels fancy enough for guests. The combination of garlic, lemon, butter, and shrimp creates a restaurant-quality dish with minimal effort. You don’t need special skills or equipment — just a good skillet and a few pantry staples.

Budget-friendly? Absolutely. While shrimp can feel like a splurge, buying frozen and deveining it yourself keeps costs low. Plus, everything else in the recipe — garlic, butter, olive oil, pasta or bread — is likely already in your kitchen.

And finally, versatility is key. Serve it over pasta, rice, or even a bed of sautéed greens. Want to keep it low-carb? Skip the starch and spoon it over zucchini noodles. It’s endlessly adaptable to fit your cravings or dietary needs.

If you're ready for a meal that's fast, flavorful, and totally foolproof, you're in the right place.

Ingredients Notes

The beauty of this shrimp scampi lies in how a few simple ingredients come together to create something greater than the sum of their parts. Each component plays a role in the dish’s bold, fresh flavor profile.

Let’s start with the shrimp. I recommend using large shrimp (look for 16/20 count), peeled and deveined. You can use frozen if that’s what you have — just be sure to thaw them completely and pat them dry before cooking. Dry shrimp sear better and absorb the sauce more evenly.

Garlic is the backbone of the scampi flavor. Use fresh cloves, not the pre-minced jarred kind, for the best taste. I typically use 4–5 cloves, thinly sliced or minced, depending on your garlic tolerance. It adds that irresistible aroma and deep savory note that defines this dish.

The white wine and lemon juice work together to brighten everything up. Go with a dry white wine like Sauvignon Blanc or Pinot Grigio — something you’d drink on its own. If you prefer not to use alcohol, chicken broth with a splash of white wine vinegar makes a great substitute.

Of course, you can’t forget the butter and olive oil. This duo builds a luscious, silky sauce that clings to the shrimp. The butter adds richness, while the olive oil keeps it light and stops the butter from burning when the garlic cooks.

You’ll need a large skillet, preferably nonstick or stainless steel. It should be big enough to fit the shrimp in a single layer. This ensures even cooking and gives you a chance to brown them slightly for extra flavor.

How To Make This Easy One-Pan Shrimp Scampi Recipe

Making shrimp scampi from scratch sounds fancy, but it couldn’t be simpler. This recipe is all about working quickly and letting the ingredients shine.

Start by heating a generous drizzle of olive oil and a tablespoon of butter in your skillet over medium-high heat. Once the butter is melted and the pan is hot, add your shrimp in a single layer. Cook them for about 2 minutes per side, just until they turn pink and slightly golden. Remove them to a plate to avoid overcooking.

In the same skillet, reduce the heat slightly and add another tablespoon of butter along with your minced or sliced garlic. Sauté for about 30 seconds, just until fragrant. Keep a close eye — garlic can go from golden to bitter in a flash.

Next, pour in your white wine (or broth) and freshly squeezed lemon juice. Stir everything together and let it simmer for about 2–3 minutes. This helps reduce the liquid slightly and concentrate the flavors into a velvety sauce.

Once the sauce is slightly thickened, return the shrimp to the pan along with any juices that collected on the plate. Stir to coat everything evenly and let the shrimp warm through — this should only take a minute.

If you’re serving over pasta, toss in the cooked noodles now so they can soak up that garlicky goodness. Otherwise, just spoon the shrimp and sauce over your chosen base.

From start to finish, this recipe takes about 20 minutes. That includes prep time, cooking, and garnishing with a sprinkle of fresh parsley and maybe a little red pepper flakes for heat. Expect a zesty, buttery dish that feels both light and indulgent.

Storage Options

If you have leftovers (lucky you!), this dish stores well for a quick lunch the next day. Let the shrimp cool completely, then transfer them to an airtight container. They’ll keep in the fridge for up to 2 days.

For best results, store the shrimp and any starch (like pasta or rice) separately. This helps maintain the texture and prevents the shrimp from overcooking when you reheat them.

You can reheat gently in a skillet over medium-low heat with a splash of broth or water to loosen up the sauce. Avoid microwaving if possible — it can make the shrimp rubbery.

This dish isn’t ideal for freezing, as the shrimp can become tough and the sauce may separate. It’s best enjoyed fresh or within a couple of days.

Variations and Substitutions

One of the best parts about shrimp scampi is how flexible it is. You can swap ingredients, adjust the flavor profile, or make it work with whatever’s in your kitchen.

For a dairy-free version, simply omit the butter and use a full amount of olive oil instead. You’ll still get a rich, garlicky sauce that clings beautifully to shrimp and pasta.

If you’re avoiding wine, substitute with low-sodium chicken broth and a splash of lemon juice or vinegar for brightness. It won’t be exactly the same, but it’s still absolutely delicious.

Want to add veggies? Toss in a handful of baby spinach or halved cherry tomatoes in the last minute of cooking. They’ll wilt or soften quickly and add a lovely pop of color and nutrition.

Looking to feed more people? Double the sauce ingredients and toss in a box of cooked linguine or angel hair pasta. You’ll stretch the shrimp a bit further while still keeping all the flavor.

And don’t be afraid to spice things up. A pinch of red pepper flakes or a dash of hot sauce brings a welcome kick to the buttery sauce. It’s all about making it your own.

So go ahead — try this once, and I promise you’ll be hooked. One pan, one incredible dish, and endless ways to customize it to your liking.

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